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Customer reviews

4.0 out of 5 stars
8
4.0 out of 5 stars


on 1 March 2017
Lovely book with entrancing recipes and stories. Perfect for historians of food and lovers of trifle. Read it and made a trifle the next day! Can't get enough of it.
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on 18 December 2009
This is a charming monograph on that most quintessentially British dessert, trifle, from the erudite culinary publishing house, Prospect Books. The authors start with the first known recipe to appear in print from the Tudor The Good Huswife's Jewell and trace it's development through the ensuing centuries with over ninety authentically written recipes. The trifle's journey is traced to the New Worlds of Canada, Australia,Mexico etc. and includes close cousins such as Whim-wham, Florence White's The Dean's Cream and Meg Dods' Wassail Bowl and Zuppa Inglese and Tira-Mi-Su.There are a number of electic recipes from diverse places such as Eritrea, Iceland and Germany as well as the recipe Helen Saberi developed for an Afghan trifle, reflecting that country's culinary tastes. There are even a couple of recipes of the very odd savoury trifle, surely a contradiction in terms!

The book is more historical interest than cookbook notwithstanding the plethora of recipes as many of these are repetiitve and some downright strange although many of them do promise delectable results and I especially appreciate the Fast-Track Guide on page 6 listing the most practical and exotic specimens for anyone stuck for where to start. The recipes have been tested by the authors and re-written where necessary in the interests of clarity. Personally, the appeal of this book for me is in reading it rather than trying the recipes and there are plenty of snippets of fascinating esoterica.
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on 1 April 2010
A truly excellent book. Careful, informative research is matched with delicious, authentic trifles from three centuries. Highly recommended.
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on 2 April 2014
I bought this as a gift for a friend who always makes trifle to a 'bring and share' type party. Had a brief look through and it was very interesting, giving the origins of this very British dish and recipes for how it has been made over the centuries. My friend was delighted with it.
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on 17 January 2017
A delightful book - no mere trifle!
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on 9 October 2001
I read this from cover to cover in one sitting. It is an absolute delight. We should all eat more trifle. I'm looking forward to other titles in the English Kitchen series.
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on 11 March 2013
I was very disappointed when I received this book, it is very small and I was looking forward to lots of recipes, but there is not a single picture. A recipe book without pictures for me is not appealing at all.
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on 25 October 2013
this book does not have any photos in looks like you have just sate down and wrote some recipes would not recommend as it is not inspiring
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